Post: #51

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Post: #52

(01-06-2014 07:24 PM)rdvirus Wrote:  Cook a pork shoulder or pork tenderloin submerged in root beer in that bish for 6-8 hours, drain the root beer, pull the pork apart(should fall off the bone if you're using a shoulder), throw it back in there for 1 hour with the BBQ sauce of your choice.. load that shit up on a ciabatta bun and thank me later!

Easiest, tastiest pulled pork sandwiches you will ever have.

root beer? I've heard of using coke before but that was with beef...I'd like to try it but also would not like to have 3 pounds of shitty pork when I'm done.

Post: #53

(01-07-2014 12:58 PM)wiscanada Wrote:  

(01-06-2014 07:24 PM)rdvirus Wrote:  Cook a pork shoulder or pork tenderloin submerged in root beer in that bish for 6-8 hours, drain the root beer, pull the pork apart(should fall off the bone if you're using a shoulder), throw it back in there for 1 hour with the BBQ sauce of your choice.. load that shit up on a ciabatta bun and thank me later!

Easiest, tastiest pulled pork sandwiches you will ever have.

root beer? I've heard of using coke before but that was with beef...I'd like to try it but also would not like to have 3 pounds of shitty pork when I'm done.

I've cooked pulled pork this way at least 10 times and have fed it to groups of 10+ people. There are rarely leftovers.. it stays good for a few days anyways if there is. Give it a try man, one of my favourite slow cooker meals.

Here's the link I got it from. Pork shoulder is cheaper than tenderloin and is just as good if not better, although the recipe calls for tenderloin.

http://allrecipes.com/recipe/slow-cooker-pulled-pork/

The best part is that you can just switch up the BBQ sauces and have a whole different taste experience... Ciabatta buns are my personal favourite for serving it on but hamburger buns work too. I toast the buns beforehand but that's all up to your personal preference.

Pulled pork is traditionally served with coleslaw either on the side or on top of the pulled pork.. definitely goes well together.

Post: #54

I've had some root beer BBQ sauce in the city a few times. It's fantastic. I'll definitely try it in pulled pork. I like the sound of that white chili too.

Post: #55

(01-08-2014 01:10 AM)rdvirus Wrote:  

(01-07-2014 12:58 PM)wiscanada Wrote:  

(01-06-2014 07:24 PM)rdvirus Wrote:  Cook a pork shoulder or pork tenderloin submerged in root beer in that bish for 6-8 hours, drain the root beer, pull the pork apart(should fall off the bone if you're using a shoulder), throw it back in there for 1 hour with the BBQ sauce of your choice.. load that shit up on a ciabatta bun and thank me later!

Easiest, tastiest pulled pork sandwiches you will ever have.

root beer? I've heard of using coke before but that was with beef...I'd like to try it but also would not like to have 3 pounds of shitty pork when I'm done.

I've cooked pulled pork this way at least 10 times and have fed it to groups of 10+ people. There are rarely leftovers.. it stays good for a few days anyways if there is. Give it a try man, one of my favourite slow cooker meals.

Here's the link I got it from. Pork shoulder is cheaper than tenderloin and is just as good if not better, although the recipe calls for tenderloin.

http://allrecipes.com/recipe/slow-cooker-pulled-pork/

The best part is that you can just switch up the BBQ sauces and have a whole different taste experience... Ciabatta buns are my personal favourite for serving it on but hamburger buns work too. I toast the buns beforehand but that's all up to your personal preference.

Pulled pork is traditionally served with coleslaw either on the side or on top of the pulled pork.. definitely goes well together.

Good to hear, and good call on shoulder/butt over tenderloin. Thats the go-to pulled pork cut here in the south, though its coleslaw on the side and sliced pickles on top. Will have to try on a small pork butt next shopping trip.

Post: #56

Crockpots are great. If I know I won't have a lot of time to cook for the next couple days, I'll buy a couple pounds of whatever meat is on sale, throw some potatoes in there and call it good.

Here are some recipes I use

Honey Garlic chicken wings (or honey garlic anything else, really)

2-3 lb of wings (approx. 20-30 wings) – or more if your crockpot can hold (this can vary depending on
the size of your wings, use enough to fill a 2 quart crock pot, double the recipe if you are using a 4 quart).
3/4 cup of raw honey (preferably liquid or melted)
1.5 tbsp of minced garlic
2 tbsp of olive oil
1/2 tsp sea salt
1/2 tsp pepper

Put wings in crockpot.

Mix honey, garlic, olive oil, salt, and pepper until liquid in a bowl. You might have to heat up the honey to get a good consistency.

Then cover the wings with the sauce and stir if necessary. Cook on low for 6 hours or 3-4 hours on high.

---------

3 ingredient Hawaiian Pulled Pork

Ingredients
3-4 lbs Pork Shoulder
1 can Crushed or Cubed Pineapple (in water)
2 T Grated Ginger (or ½ t dry)

Instructions
1. Put pork in a crock pot.
2. Dump the pineapple on top with all the liquid, too.
3. Add the ginger.
4. Cook on LOW for 6-8 hours.

I found with this one that the pineapple adds a bit of flavor more than anything, unless you really shred up the pork and try to mix it in there.

I ripped these recipes off the internet somewhere, not sure where. They're pretty good though.

These recipes are from the Chaos and Pain website series titled "Meals for the Shift Peons". The blog isn't safe for work. The article is basically about how to cook a lot of food as a guy who wants to put on some size, but doesn't have time to cook for an hour or two a day (like a factory worker who regularly puts in 12 hour shifts and only has time to lift weights, shower, and go to bed after work).

I've used most of these recipes because I like to eat (decent) food but would rather not take a long time to cook or babysit the stovetop or the oven. A crockpot will turn a few basic staple foods into a fire-and-forget feast if you know what you're doing.

The Basic Peon Brew
2-3 lbs meat of your preference
Baby Potatoes
Carrots
Mushrooms
Better than Bouillon 2 spoonfuls
This is my go to recipe if I feel like keeping shit simple.

Tavern Pot Roast (Lazy version)
2-3 lbs of beef/pork
Campbell’s Slow Cook Sauces

Flavored Broth Mix
3 lbs Pork Shoulder
Swanson Hot and Sour Broth
Pick 3 vegetable you like and throw ‘em in. (I’m partial to mushrooms, carrots and peppers as a standard)
Potatoes if you aren’t low carbing it.

Sweet & Sour Meatballs
Cook time 4-6 Low
•10oz chili sauce (one jar)
•16oz grape jelly (one jar)
•2-3lbs frozen meatballs

Hawaiian Chicken (Crock)
Cook: 6-8 low
2-3 lbs chicken tenderloin
1 cup pineapple juice
½ cup brown sugar
⅓ cup soy sauce
(Rice is optional to dump it on)

Salsa Chicken (Crock)
Cook time: 6-8 Low
2 lbs. chicken breasts, boneless and skinless
1 cup salsa
1 cup petite diced canned tomatoes
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Pork Tenderloin (Crock)
Cook time: 6-8 Low
2 pound Pork Tenderloin
1/4 cup soy sauce
1 tbsp Yellow Mustard
2-3 tbsp maple syrup
2 tbsp olive oil
2 tbsp Diced dried onions
1 1/2 tbsp Garlic Salt or Powder

http://chaosandpain.blogspot.com/

Post: #57

I bought my crock pot at Fry's electronics for like $5 (two quart model) back in 2003, they last FOREVER and so does the non stick coating.

Back on the recipe topic, I made up my own because I'm a cheapskate I wondered if buying the cheapest tough meat (stew beef) and running it for 8 hours would make it edible. It does! I like to vary the marinade it sits in, but frequently I use BBQ sauce, worstershire and liquid smoke. Sometimes with some dried herbs for spice. That and using the rice cooker with some lemon pepper sprinkled in makes for a tasty complete meal.

Post: #58

I bought a microwave rice cooker from Walmart for like $5. It takes about 15 minutes. Honestly I don't even use it any more. I just boil a cup of rice in a small pot on the stop. It's just as easy.

Post: #59

Parlay, I've got a regular rice cooker and I fucking love it. I just add rice + water, flip the switch, and come back half an hour later to perfect rice. I hardly use my microwave anymore, except for popping the occasional bag of popcorn.

I still need to replace my old crockpot, should be a great way to make some vindaloo (among other things).

Post: #60

These websites are the holy grail of Internet recipes.... Www://foodgawker.com and http://www.tastespotting.com/ (both have cellphone apps too I believe)

Just search terms like crock pot or slow cooker.

Disclaimer: none of the shit I cook from here looks as good as the pictures, god damn foodie hipsters and their excellent photography skills!

Post: #61

(01-15-2014 07:01 PM)MSW2007 Wrote:  Parlay, I've got a regular rice cooker and I fucking love it. I just add rice + water, flip the switch, and come back half an hour later to perfect rice. I hardly use my microwave anymore, except for popping the occasional bag of popcorn.

I still need to replace my old crockpot, should be a great way to make some vindaloo (among other things).

I have a rice cooker too, its called a pot and does not take longer than 30 minutes. There is nothing easier than cooking rice.

Post: #62

I don't think you can make anything bad in this thing. Last week I raided my cabinets for some canned vegetables and filled up my slow cooker. This is what I threw in there.

Mixed vegetables.
Beets
Corn
An onion
Dried onion soup mix
A package of chicken thighs
Covered the top with spices.
Salt, pepper, paprika, chili powder

I let it cook on low for 8 hours. Last two hours I threw in a cup of rice. It came out fantastic. I filled up a 1 gallon flat Tupperware with the leftovers. It was even better a few days later after I nuked up a plateful.

Post: #63

(01-16-2014 04:30 AM)void Wrote:  

(01-15-2014 07:01 PM)MSW2007 Wrote:  Parlay, I've got a regular rice cooker and I fucking love it. I just add rice + water, flip the switch, and come back half an hour later to perfect rice. I hardly use my microwave anymore, except for popping the occasional bag of popcorn.

I still need to replace my old crockpot, should be a great way to make some vindaloo (among other things).

I have a rice cooker too, its called a pot and does not take longer than 30 minutes. There is nothing easier than cooking rice.

Boiling eggs.

Post: #64

I must admit getting a slow cooker for xmas, (mom)... and LOVING IT.

Had a girl over for dinner, tossed a beef surloin roast with veggies a bit of broth and red wine, spices... @ 8AM before work, came back 2 the crib at 6PM with my date ...and that shit was A1, meat peeling off the fork, whipped up a nice gravy also

lets just say it was an easy fuck.

Thanks slow cooker, thanks mom.

Post: #65

If you guys want to take it to the next level, look into Sous Vide.

It is more expensive to get equip but worth it in the long run. You can serve up $100+ dinner at home and really impress the girl.

I love to eat, ok with cooking, don't like cleanup and hate prep(more things to clear). I do most of my cooking every other week and if I want to, I can skip a week or two as I have enough in my freezer for MONTHS.

The basic is very simple.
For meat (beef, chicken, pork), put single serving into bag with spice/herb. Seal bag and put into waterbath for time needed. Put into freezer until needed.
For veg (I like asparagus, baby carrots, beets, brussel sprouts). Clean, cut, peel. Again, put single serving into bag with spice/herb. Seal and cook for time needed.

I always have a beef, fish, chicken, pork defrozed in the refrigerator. When I get home, I take one of the meat with one or two of the veg and put them in the waterbath. I go and take a shower and relax. 30 min later, I pull the food out of the waterbath. If it is meat, just shear it on the castiron grill or blow torch. For sauce, I usually had make lots and freeze single portion in ice cube. Take one out of the freezer bag, put into the castiron after cooking the meat. BAM, restaurant meal at home.

My plan when bring a date back for dinner, I will have 2 of 3 different mains (duck, chicken or fish (most girls chose chicken or fish). I let the girl chose what she want, I put it into the bath with the veg. I open a bottle of wine and start to dance/make out with the girl. I will tell her that I am cooking. Build up some tension, I will go "check on the food" (just making her wait). I can play this game as long as I like, just make sure food isn't in the bath for more than 1.5 hours. Couple times, I ended f**king the girl before dinner (food was still great after). When you are ready to eat, give the girl the plate to setup the table (make her do things, follow your instruction). If you have a open kitchen, sear the meat and make the sauce in front of her. Making the sauce REALLY impress girls. When you open the bag of food, there will be juices. Save it. After searing the meat, put the juice in, put some wine, some chicken broth, some roux (melted butter with flour), get the girl to taste it (you will need salt) add salt and pepper. Pour the sauce on the side of the plate (not on the food) and serve. If you don't get a bang after this, you never is going to . (if you want to cheat in making the sauce, http://www.morethangourmet.com/pantry-st...demi-glace)

Equipments you need:
Circular Immersion cooker.
http://sansaire.com/
http://www.waterbaths.com/products/sousv...ducts.html (really good quality, make scientific equipments)
I use PolyScience because these were not out yet.

Vaccum sealer.
VacMaster VP112 Chamber Vacuum Sealer. Very expense $600. BUT worth every penny. You can use it to seal liquid into pouch. (You can make volka infused watermelon, girls love them) Also, you can seal up stuff from your slow cooker and freeze for later.
Or any $100 vacuum sealer will do.

Food in my freezer: Meat loaf, Cabbage roll, Steak, Chicken breast/legs, duck config, duck breast, halibut, hamburger, tons of veg. All cooked using sous vide.

You can find lots of recipes online. I once make 48hrs beef rib (hmmmm.)

Just 1 last tip to not kill yourself, if you cook and freeze. If your freezer isn't very large and strong, don't put your cooked food all once in it. Use an icebath to cool the food down first. If you do this, you can keep your food in the freezer for up to a year or fridge for a week and will have no problems.

Post: #66

The slow cooker is one of the most convenient devices for a bachelor. Back in college I'd throw in two chicken thighs, a little oil, and drown it in barbecue sauce. When I'd come home the smell was heavenly.

Sometimes I'd get a little more creative and put in browned oxtail, barely, onion, and carrots. Another time pumpkin sausage soup (look it up!).

Using a slow cooker also gives you something to look forward to when you get home to see how your latest creation has turned out.

Post: #67

@travellingdoc Been interested in trying sous vide, but has always been way too pricey with the immersion cooking units... You can vouch for the circulation units?

Post: #68

Can't believe I just noticed this thread. Will invest in one of these today - more efficient than coming home exhausted and having to cook a nice dinner from scratch.

I've also been recommended a Thermomix (http://www.thermomix.com.au/) has anyone heard of these or used them? They are $2000 but I've heard they last for a lifetime and many good chefs use them.

Post: #69

(01-19-2014 05:21 PM)komatiite Wrote:  @travellingdoc Been interested in trying sous vide, but has always been way too pricey with the immersion cooking units... You can vouch for the circulation units?

I have never used the two units I stated, I have the Polyscience Creative https://www.cuisinetechnology.com/sousvi...ative.php. I got that before either was out. I would consider the Anova to be at the same level as the PolyScience. Both company make most of their business from scientific equipments. Anova was $299 in Nov and price drop just last month. Sansaire is a kickstarter project and the creator started work with Modernist Cuisine (started by ExMicrosoft CTO) after kickstarter. That's why I recommend these units. There are 2 or 3 more kickstarter units out there/coming soon. PolyScience have a Discorery unit at $299 released in Dec (I see that coming down in price later in the year). If I have to buy a new unit, I will most likely get the Anova just because of the price and reviews. http://forums.egullet.org/topic/145431-a...or-part-1/ I believe the new price point for home cook Sous Vide is $199. The lower price ones will not have the exact temp control needed. In a couple years, it may get to $99

Oh. Don't get one of those "hack" controller that connect to the rice cooker/slowcooker. They are just not good enough for lots of what you will want to do if you start playing around with Sous Vide.

Post: #70

(01-19-2014 06:27 PM)Prophylaxis Wrote:  Can't believe I just noticed this thread. Will invest in one of these today - more efficient than coming home exhausted and having to cook a nice dinner from scratch.

I've also been recommended a Thermomix (http://www.thermomix.com.au/) has anyone heard of these or used them? They are $2000 but I've heard they last for a lifetime and many good chefs use them.

I have a Thermomix. I like it BUT to take advantage of it, you will have to change the way you cook. If you make lots of things from scratch, Thermomix is great buy. I use mine to make Thick Soup (not often), Sauces (most of the time) and weekly yogurt. I make a Chocolate Yogurt with natural coca beans. It is great item because you don't have to watch over the it while it is cooking. It will not burn, or overheat.

Will I buy it again? yep. Will I get my money worth? in 10, 15 years maybe. Get it if you will cook alot of different stuff, it is great for healthy diets. Otherwise don't get it unless you will blow the $2000 on something else anyway.

One more thing, Thermomix been around for a LONG time since 70s. They are sold via direct marketing, you can attend a cooking demo and see how the units are. They won't sell you one unless you attend. They sell like 500,000+ units a year, yep $1billion dollar sale per year for a home appliance you never heard of.

Post: #71

@Travellingdoc: Thanks for the advice, I've seen those hookups for slow cookers and for sure will avoid it. I am a big fan of kenji lopez-alts site and he is a full convert, found this recent review of all the pieces, I think the Sansaire will be my next purchase... Although I should grab a good vacuum sealer as well.
http://www.seriouseats.com/2013/12/sous-...anova.html

Post: #72

(01-16-2014 09:44 PM)Parlay44 Wrote:  Last two hours I threw in a cup of rice. It came out fantastic.

Tried this with my stew meat BBQ recipe and the rice soaked up all the flavors, FANTASTIC!

Post: #73

(01-19-2014 10:09 PM)DJ-Matt Wrote:  

(01-16-2014 09:44 PM)Parlay44 Wrote:  Last two hours I threw in a cup of rice. It came out fantastic.

Tried this with my stew meat BBQ recipe and the rice soaked up all the flavors, FANTASTIC!

Yeah rice cooks pretty easily. I didn't want it to get overcooked and mushy by cooking it for 8 hours. A lot of things end up like a stew in the slow cooker. I use rice to thicken it up a little. Glad it worked out for you.

Post: #74

(01-07-2014 12:58 PM)Dr. Howard Wrote:  

(01-06-2014 07:24 PM)rdvirus Wrote:  Cook a pork shoulder or pork tenderloin submerged in root beer in that bish for 6-8 hours, drain the root beer, pull the pork apart(should fall off the bone if you're using a shoulder), throw it back in there for 1 hour with the BBQ sauce of your choice.. load that shit up on a ciabatta bun and thank me later!

Easiest, tastiest pulled pork sandwiches you will ever have.

root beer? I've heard of using coke before but that was with beef...I'd like to try it but also would not like to have 3 pounds of shitty pork when I'm done.

Well, I tried it with pork shoulder. It had 'chemical' taste to it, like the root beer flavoring broke down while cooking. The bbq sauce made to go with it was ok but too sweet for my tastes. Maybe its better with a better quality/more natural root beer. I used A+W.

Then I again I'm more of a spicy/smoky bbq person than sweet/tangy.

Post: #75

Damn, I have used the crock pot 2 of the last 3 days.

Pinto beans so easy. Goes with a lot of stuff, awesome with habanero hot sauce.

Tonight just finished root beer pork shoulder BBQ. Slow cook with the root beer. Once the meat is tender take it out and shred. Mix it with BBQ sauce. I mixed a light BBQ sauce and some, say it with me, habanero sauce. Coupled with a sweet and spicy pickle (rinsed to lessen the sweet).

Fuckkkkkkkkkkkkkkkk, this is addicting.